Place the chicken breasts in a shallow dish.,Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.,Preheat the oven to 200.,Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.,Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.,Arrange the shredded lettuce attractively on a platter.,______,Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.,Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.,Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce.,Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.